• 1lbelbow macaroni
  • 4tablespoonsolive oil
  • 1largediced onion
  • 1largebell pepper
  • 3minced garlic cloves
  • 2lbsground meat
  • 2tablespoonssoy sauce
  • 2teaspoonsdried Italian herb seasoning
  • 2teaspoonssalt
  • 1teaspoonblack pepper
  • 28ouncescrushed tomatoes
  • 1 (14 ounce) can diced tomatoes
  • 3cups grated cheese

    Serving Size: 1 (435) g

    Servings Per Recipe:6

    Calories: 625

    Calories from Fat 221 g 35 %

    Total Fat 24.6 g 37 %

    Saturated Fat 10.2 g 51 %

    Cholesterol 36.2 mg 12 %

    Sodium 1840.9 mg 76 %

    Total Carbohydrate78.3 g 26 %

    Dietary Fiber 6.8 g 27 %

    Sugars 5.6 g 22 %

    Protein 25.1 g 50 %


  • Cook the elbow macaroni pasta (or other small pasta) in salted water until tender. Drain.
  • In a dutch oven or large soup pot, put the oil and diced onion. Cook the onion for about 4 minutes over medium heat.
  • Add the bell pepper and cook until just tender.
  • Add the garlic and cook one more minute.
  • Add the ground meat and cook until browned.
  • Drain off any fat.
  • Add the soy sauce (or use Worcestershire sauce), dried Italian herbs, salt and pepper. (Instead of salt I usually use bouillon.) Stir to combine.
  • Add the tomatoes. If you want a stronger tomato flavor, add some tomato paste also.
  • Add the drained pasta and mix well.
  • You will probably need to add more salt at this time. Serve hot with grated cheese for garnish. I also sometimes serve sour cream on the side.This dish is often better the next day.
  • Variations: Some people like to add corn or a can of condensed mushroom soup to their American goulash.
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